Alright here’s the thing I’ve tried sooo many cookie recipes (see here, here and here) They all were good but finally I found my best vegan chocolate chip cookie.
It reminds me so much of my time in the United States. It is crunchy outside but all soft inside. Exactly how I love it!
These chocolate chip cookies are unbelievably soft, chewy and totally cruelty-free.
There are no fancy ingredients in there, no additives or things I can’t pronounce. The only thing you really need is flaxseed as this is our vegan egg replacement. I think you can find Flax Seed on Amazon (Europe) or in an organic store. I personally use the Organic Golden Flax Seeds
While making the cookies I was wondering if there is a perfect season to have cookies. I came up with the thought that every season is cookie season. It might be one of my fondest memories, sitting in front of the fireplace int he mountains having a hot chocolate and still warm chocolate chip cookies, but I would not mind eating a batch in summer. NO PROBLEM
- 1 cup gluten-free all-purpose flour
- ¼ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup coconut sugar (substitute 1:1 with normal caster sugar)
- ⅓ cup Earth Balance butter (room temperature)
- 1 tbsp creamy Peanut Butter
- 1 tbsp ground flax seeds + 3 tbsp rice milk
- ¼ cup rice milk
- ½ tbsp vanilla extract
- ½ tsp stevia (optional)
- ¾ cup vegan dark chocolate chips
- a pinch of fine sea salt
- Preheat your oven to 350F
- Combine the flax seed and the rice milk in a small bowl and let set for some minutes
- Place butter, coconut sugar, peanut butter, rice milk, stevia, vanilla extract, salt in a medium bowl and whisk until everything is well combined. Add the flax seed mixture and whisk again.
- Combine the flours, baking soda, baking powder in another bowl
- Gradually add the flour mix to the wet mixture and stir together with a rubber spatula.
- Do not overmix but rather combine. I actually did this with my hands. I want to feel it .)
- Lastly, fold in the chocolate chips in the batter
- With your hands form 10-12 discs on the baking sheet and bake for about 8-10 minutes
- They will look very soft once you take them out but they will harden once cooled down
I ate them in 2 days but I think up to 5 days is fine ????
Hi Eliza It’s worth a try yes 🙂
also, do you think the almond flour could be substituted with a protein powder?
Hi, I was wondering how long the cookies will store for?
You might try chia seeds 🙂 or some countries have specific egg replacements…
I really don’t like the taste of flax, is there anything I can sub flax for?
Hei! Imported them from the US..sorry 🙁
from where did you get the vegan dark chocolate chips in Switzerland? xxx
from where did you get the vegan dark chocolate chips in switzerland? thank you for the answer xxx
In this case nothing as they are gooey american cookies. I tried with substitute but then the cookies have a completely different texture. You can try out the other cookies I mentioned in the post. A little butter here and there isn’t that bad though 😉
What could you substitute the balance butter for?!
Not silly at all ???? yes of course they do ????
Silly question probably, but will soy or almond milk work the same?
Every cookie recipe just gets better because you’re baking more often and improving! These ones look so beautiful and tasty–just look at those chocolate chips!